Best Parsnip Hazelnut Cake With Praline Cremeux Recipes

HAZELNUT PRALINE CAKE

Steps:

• In a large enough bowl with the help of a Hand whisk, whisk together half of the sugar (50 g) and egg yolk until slightly fluffy
• Add corn starch, flour, and vanilla with until thoroughly incorporated and have a smooth paste
• Bring milk and the other half of the sugar (50 g) to boil in a saucepan on medium heat ,then remove it as soon as it starts simmering. Make sure it is simmering but not crazy boiling, see tips above
• Pour the warm milk over the egg yolk mixture slowly while whisking vigorously with a Hand whisk.
• Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens. Concretely it is approximately 1 min after the first boil. It might get lumpy first, don't worry just keep whisking and the cream will get smooth and glossy. It's worth to keep a good quality (so that the milk won't burn in it) small/medium sized saucepan for making pastry cream
• If in doubt, strain the pastry cream for a lump free, creamy end result
• Add in room temperature butter and mix with a Rubber spatula until completely incorporated. It is worth to add the butter in 3 stages and mix well after each addition.
• Pastry cream needs to completely cool down before using it for any dessert. Place the cream into a shallow bowl and cover the entire surface with plastic wrap to avoid skin forming on top
• Once pastry cream set, prepare the mousseline cream by whipping room temp butter first
• Whip in praline paste for 1-2 minutes
• Start whipping in the room temp pastry cream in 4 stages until cream reaches a stable yet fluffy texture. Do not over whip the mixture as it can become runny
• Pre-heat oven to 180 C / 356°F
• Cream room temp butter with icing sugar for a few minutes until it becomes pale and fluffy
• Mix in egg, one at a time and whip the mixture further
• Sift in flour & hazelnut & salt mixture, fold with a Rubber spatula until fully combined
• Using ideally a Silikone roulade mat or alternatively a large tray, spread cake batter in even and thin layer with the help of an Offset spatula and bake for 8-10 minutes
• Let the sponge cool in the tray then cut out 4 x 15 cm circles
• Set your Mousse cake ring (adjustable in size) to 15 cm as the size of the sponges, use Acetate cake collar if you wish. Start building up the cake from bottom to top in the following order: sponge, praline paste, mousseline cream, sponge, praline paste, mousseline cream, sponge, praline paste, mousseline cream, sponge. Use a Digital scale to divide the cream and praline paste equally between the layers
• Let the cake set in the fridge overnight or minimum 4 hours
• Place the remaining cream into the fridge
• Carefully remove the Mousse cake ring (adjustable in size) and cake collar, spread a thin layer of mousseline cream on the side and top of the cake. Decorate the side with chopped nuts
• Temper Callebaut WhiteChocolate (callets) and spread it over a sheet of parchment paper in a thin and even layer then roll it up. Let it set in the fridge for 60 minutes then carefully start rolling the parchment out The chocolate should should naturally break into shards as you are rolling it out. Decorate the cake with the chocolate shards

DEVIL'S FOOD CAKE WITH HAZELNUT PRALINE

Steps:

• Heat the oven to 200 degrees Celsius (nonfan)/375 degrees Fahrenheit. Line the bottom of 2 (20-centimeter/8-inch) cake pans (tins) with a removable base with parchment paper and grease the sides. Alternatively, grease the bottoms and sides of 2 (20-centimeter/8-inch) regular cake pans, line with parchment, and grease the parchment.
• In a large bowl, whisk together cocoa, flour, baking powder, baking soda, salt and sugars. In a separate bowl, add the oil, eggs and kefir, and whisk just to combine. Add to the dry mixture and use a spatula to gently fold through. Add the 3/4 cup plus 3 tablespoons/220 grams hot coffee and mix gently to combine. It'll look very runny at first, but will soon come together into a glossy, pourable batter.
• Divide the batter evenly between the two cake pans, about 21 ounces/600 grams per pan. Bake for 30 minutes or until a skewer inserted into the middle comes out clean. Set aside to cool for about 30 minutes, then slide a butter knife along the sides to help release the cake. Brush the tops lightly with the remaining 1 tablespoon/14 grams extra coffee (discard any extra).
• Invert one cake onto a board, remove the parchment, then invert it again onto a cake stand or the platter you intend to serve it on (domed side up now). Invert the other cake onto a board (don't remove the paper). Invert it again, onto a plate, so that it's paper side down. (This will help prevent it from sticking.) Set both cakes aside to cool completely.
• Make the praline: With the oven still at 200 degrees Celsius/375 degrees Fahrenheit, spread the hazelnuts onto a parchment-lined medium baking sheet (tray) and bake for 12 to 15 minutes, or until deeply golden, shaking the pan halfway through baking. Set aside, keeping the tray and parchment paper. You'll use them again later.
• Place a large saucepan over a medium-high heat and, once quite hot, sprinkle in a third of the caster sugar to cover the base. It should immediately start to melt at the sides but not brown too quickly. Swirl the sugar in the pan a little, then add another third of the sugar, allowing it to melt a little before adding the remaining third. Turn the heat down to medium and cook until the sugar is an amber caramel, stirring with a spatula just a couple times (but not much more). Add the hazelnuts and 1/4 teaspoon salt, stirring to coat, then quickly transfer the mixture to your parchment-lined tray and leave to cool completely.
• Once cool, roughly break apart the praline and add it to a food processor. Pulse a few times until you have very coarse crumbs, then measure out about 1/2 cup/75 grams of the mixture and transfer to a bowl. Blitz the remaining mixture in the food processor for about 5 minutes or until it turns into the consistency of a smooth nut butter, stopping to scrape the inside of the bowl as necessary. Transfer this to a separate bowl.
• Make the mascarpone cream: Add all the ingredients to a stand mixer and beat on medium-high speed for 1 1/2 to 2 minutes, or until you have medium peaks. Refrigerate if not assembling right away (you want it nice and cold).
• When ready to assemble, top the cake on your cake stand with half the cream mixture. Spoon over about 2 tablespoons of the smooth praline and gently swirl it through the cream with your spatula. Top with another 2 tablespoons of the praline, this time without swirling. Sprinkle with half the praline crumble. Carefully invert the other cake on top now, removing the paper. Top with the remaining cream and repeat the same process with the smooth praline and praline crumble. Serve right away, or refrigerate overnight to firm up the cream before serving. (The cake will keep refrigerated for up to 3 days.)

PARSNIP CAKE WITH APPLE COMPOTE

Steps:

• Preheat oven to 350 degrees F. Grate the parsnips over the largest hole of a box grater to yield about 2 cups, packed. Set aside. In another bowl, add the dry ingredients: cinnamon, ginger, nutmeg, baking powder, baking soda, salt, and flour. Whisk to combine. Set aside.
• In another bowl, add the wet ingredients: brown sugar (technically a dry ingredient, but will mix better with the wet ingredients), vanilla extract, eggs, and vegetable oil. Whisk to combine. Add the dry ingredients to the wet ingredients in batches, whisking after each addition. Fold in the parsnips; batter will look dry at first, but will loosen up as the parsnips release their water. Set aside.
• Grease the loaf pan with butter, then spread batter into the prepared pan. Place into the oven on the middle rack. Bake until cooked through, about 40 minutes. Meanwhile, make the Apple Compote.
• Apple Compote: In a saucepan over medium heat, add butter, apples, brown sugar, and star anise. Bring to a simmer, uncovered, about 5 minutes. Then cover and continue to simmer at a low heat until apples are soft, 8-10 minutes.
• Check cake for doneness: The cake should be golden brown and bounce back to the touch; a knife inserted into the center should come out clean. Place pan on a wire rack and let cool for 5 minutes. Turn the cake out of the pan and continue cooling on the rack, 30 more minutes. Meanwhile, remove Apple Compote from heat and stir in a sprinkle of salt; remove and discard the star anise. Transfer compote to a serving dish.
• Assembly: Slice the cake into 1-inch slices, and arrange on a platter. Sprinkle with powdered sugar and serve with Apple Compote on the side.